Forno Rosso

After 10 years running New York-style joint Pizza Broker in Chicago's Financial District, Nick Nitti decided to bring a bit of Naples, Italy to Chicago with this pizzeria. Certified by the American Delegation of Italy's Associazione Vera Pizza Napoletana, which oversees the art of Neapolitan pizza-making worldwide, these Neopolitan-style pizzas are cooked in a 1,000-degree brick oven with mortar made from the ash of Mount Vesuvius. Try the classic margherita ($10.95) with pools of molten fresh mozzarella and basil leaves or the Barese ($14.95) balanced rich, fennel-flecked sausage (blended especially for Nitti by a local butcher) and creamy burrata (cream-filled fresh mozzarella) with the bitterness of rapini–though I could have done with a lighter hand on the sausage. Other toppings range from pancetta and an egg on the Carbonara to spicy soppressata and crushed red pepper on the Rosso Diavolo.

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